White Chocolate Holiday Oreo Cookies

Make Christmas a whole lot sweeter with White Chocolate Holiday Oreo Cookies!

Holiday baking is one of my favorite things to do during the Christmas season. There are so many creative and delicious recipes to try, and these White Chocolate Holiday Oreo Cookies are such a fun and festive cookie that even the kids can help with! These cookies are definitely Santa-approved, and are a fantastic treat to share with friends and family!

Use a hand mixer/stand mixer and a mixing bowl to combine the ingredients to make the cookie dough base. Once mixed, the dough should be quite soft and light in color.

Separate the red and green filling discs from Mint Oreos and Winter Oreos. Add the cookies to the dough, and stir them in until combined. If you want larger Oreo pieces in your cookies, just toss them in whole with the dough (like in image above). For a more evenly-mixed Oreo crumb to the cookie, crush the cookies in a bag before adding them to the dough.

Stack the red and green Oreo filling discs, alternating colors. Set them aside to use in the next step.

Use a large cookie scoop to split the dough into 12 large balls of cookie dough. Split each ball of dough in half, and flatten the balls so that they are about 1/4" thick.

Center a stack of 2-4 Oreo filling discs on top of 12 cookies.

Place the other half of each ball of cookie dough on top of the cookies, covering the Oreo filling.

Gently roll the cookie dough back into balls, and stagger 6-8 cookies on a baking sheet lined with a silicone baking mat. For soft and chewy cookies, be careful not to over-bake the cookies. When removed from the oven, the cookies will be slightly gooey in the center.

Top the cooled cookies with a white chocolate drizzle, holiday sprinkles, and an Oreo! I love how festive these cookies look!!

White Chocolate Holiday Oreo Cookies

Servings: 12 cookies
Prep Time: 25 minutes
Cook Time: 11 minutes

Ingredients:

1 cup unsalted butter, cold and sliced
1 1⁄2 cups sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 tsp baking soda
1 tsp cornstarch
1⁄2 tsp salt
1 C cake flour
1 3⁄4 C all-purpose flour
2 cups white chocolate chips

12 Mint Oreos (green filling)

24 Winter Oreos  (red filling)

Holiday Sprinkles

Cookie Instructions:

1. Remove the filling discs from the 12 Mint Oreos and 12 Winter Oreos.
2. Place the Oreo cookies in a sealable plastic bag and crush with a rolling pin. Set aside.
3. Stack 2 mint Oreo filling discs and 2 red filling discs on top of each other, alternating colors. Set aside.
4. In a large mixing bowl, cream the butter and sugar on medium speed for 3 minutes. The mixture should be fluffy and light in color.
5. Add eggs and vanilla extract to the sugar mixture, and mix on low speed until combined.
6. In a separate mixing bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt.
7. While the mixer is on low speed, slowly add the flour mixture to the butter mixture, and beat until you have a soft dough.
8. Stir 1 cup of white chocolate chips and all of the crushed Oreos into the dough.
9. Use a large cookie scoop to create 12 large balls of dough, and split each ball in half.
10. Lightly press the dough balls to about 1⁄4 inch thick.
11. Place one stack of Oreo cream filling in the center of the cookie dough. Cover the filling with the other half of the dough.
12. Gently roll the dough into balls, and stagger 6-8 cookies on one baking sheet lined with a silicone baking mat.
13. Chill the dough in the refrigerator for 15-20 minutes.
14. Preheat the oven to 410º F and bake cookies for 11-12 minutes.
15. Remove the cookies from the oven and allow them to cool for at least 30 minutes.

Decorating Directions:

1. Melt 1 cup Candy Melts or white chocolate chips in the microwave. To prevent scorching, melt the chocolate for 30 seconds at a time, stirring in between each burst until the chocolate is completely melted.
2. Drizzle the white chocolate over each of the cookies.
3. Immediately top each cookie with holiday sprinkles and a Winter Oreo.

Tips: 

• Storage: Store cookies in an airtight container for up to one week.
• Freeze: Freeze cookies for up to 1 month. Stack cookies in an airtight container with a piece of parchment paper placed between each layer to prevent the drizzle from sticking to the other cookies.
• For best results (a soft and chewy cookie), don't over-bake the cookies.

Oreo fans are definitely going to love these cookies. They are not only delicious, but that pop of color from the Oreo filling in the center of the cookies are a fun holiday surprise! I would highly recommend having a glass of milk nearby while you enjoy this sweet treat. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

If you like this recipe, don't forget to Pin, Like, and Share!